This month, we are sharing Recipes from Our Files for Thanksgiving, and this is the week for sweet endings. This recipe for Sweet Potato Nut Pie was shared by a reader from Folsom in 1996.

"You can also use cooked winter squash (such as butternut, acorn, etc.) instead of the sweet potatoes," she wrote. "I found that baking the potatoes instead of boiling gives them a sweeter and richer taste."

Sweet Potato Nut Pie

Makes 6 to 8 servings

3 eggs, beaten

2 pounds sweet potatoes

1/2 cup granulated sugar

1/2 cup brown sugar (dark or light)

4 tablespoons melted butter

1 teaspoon vanilla

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

3/4 cup evaporated milk

1/2 to 1 cup pecan pieces

1 9-inch pie crust (deep dish)

Bake sweet potatoes at 350 degrees for 1-1/2 hours, until very tender. Cool, peel and mash well, until smooth. Measure out two cups.

Mix filling ingredients in order shown. Place in 425-degree oven for 15 minutes. Reduce heat to 350 degrees and bake 40 to 50 minutes longer, until knife inserted in center comes out clean.

If necessary, cover edge of crust with aluminum foil to prevent excessive browning. Cool and serve with whipped cream or ice cream.